- Lamb filletOnionRed capsicumMushrooms Bok choy
- 1.Velvet lamb strips in corn flour slurry2.Flash fry vegetables in wok 1Onion quartersMushrooms quarteredRed capsicum stripsTake out each vegetable before starting on the next.important to keep vegetables crispy.3.Heat oil in wok 2 until very hot.Cook lamb strips quickly until just brown.Drain on absorbent paper.4.in wok 1 heat Lee Kim Kee Mongolian sauce then add all ingredients including bok choy.5.Toss to reheat 6. Serve and enjoy!!
Brands and product used
- Lee Kum Kee - Ready Sauce Mongolian Lamb